I mean, if you've got a whisky that's good enough to fool a human tongue, but turns out not to be the "genuine" rare whisky... once it's exposed, the price should drop, and then that's the stuff I want.

I mean, if you've got a whisky that's good enough to fool a human tongue, but turns out not to be the "genuine" rare whisky... once it's exposed, the price should drop, and then that's the stuff I want.

For a lot of people, the price is what makes the wine taste good... Besides, how many can even tell good wine apart?

I mean, if you've got a whisky that's good enough to fool a human tongue, but turns out not to be the "genuine" rare whisky... once it's exposed, the price should drop, and then that's the stuff I want.

For a lot of people, the price is what makes the wine taste good... Besides, how many can even tell good wine apart?

that right their. they even had blind study on this . spot on comment!

The best discussion of the topic I'm aware of is in the John Cleese documentary "Wine for the Confused".

He's an actual wine enthusiast himself, you see, and he had the perception that there was a lot of bullshit and snobbishness in the wine community (I wonder how he got that notion?), and he made this film to cut through that and help other people simply enjoy wine as he does.

I mean, if you've got a whisky that's good enough to fool a human tongue, but turns out not to be the "genuine" rare whisky... once it's exposed, the price should drop, and then that's the stuff I want.

For a lot of people, the price is what makes the wine taste good... Besides, how many can even tell good wine apart?

Having taken multiple courses from professional tasters and testers and running my own tests, this is a badly needed technology. Very few people who have even decided to take tasting seriously have the combination of taste receptors and senses to pick up on many different flavors and failures in a spirit.

And it is forever amusing to watch someone explain they know their whiskey while sucking on the end of a cigar or consuming some manner of strongly flavored food. Wake up, drink mostly water, do not exhaust yourself, avoid using flavored toothpaste, and maybe with a lot of time invested in learning first hand the tastes of nearly everything by putting it in your mouth and thinking about the sensation and flavors, just maybe, you might be able to say something truly educated about the spirit you just imbibed. Probably not.

Then their are the companies that now create new spirits that have the same gas-spectral analysis signature as a 30+ year old spirit. Good luck figuring that out.

A better rule of thumb is if you like how it tastes on your tongue and in your stomach and when you over indulge it does not give you a headache, just dehydration of a sort of but not really a hang over kind, you just found a well made spirit that you also enjoy. Buy that and ignore all of us supposed experts. We do not have your taste buds.

Having taken multiple courses from professional tasters and testers and running my own tests, this is a badly needed technology. Very few people who have even decided to take tasting seriously have the combination of taste receptors and senses to pick up on many different flavors and failures in a spirit.

And it is forever amusing to watch someone explain they know their whiskey while sucking on the end of a cigar or consuming some manner of strongly flavored food. Wake up, drink mostly water, do not exhaust yourself, avoid using flavored toothpaste, and maybe with a lot of time invested in learning first hand the tastes of nearly everything by putting it in your mouth and thinking about the sensation and flavors, just maybe, you might be able to say something truly educated about the spirit you just imbibed. Probably not.

Then their are the companies that now create new spirits that have the same gas-spectral analysis signature as a 30+ year old spirit. Good luck figuring that out.

A better rule of thumb is if you like how it tastes on your tongue and in your stomach and when you over indulge it does not give you a headache, just dehydration of a sort of but not really a hang over kind, you just found a well made spirit that you also enjoy. Buy that and ignore all of us supposed experts. We do not have your taste buds.

I mean, if you've got a whisky that's good enough to fool a human tongue, but turns out not to be the "genuine" rare whisky... once it's exposed, the price should drop, and then that's the stuff I want.

For a lot of people, the price is what makes the wine taste good... Besides, how many can even tell good wine apart?

I want to agree with you but ugh ... I hate sweet wine. Give me dry, tart, tannic wine any day - which is probably exactly what you meant by spoiled sour cat piss. That being said, I've never found that price had that much of a relationship to my enjoyment of a wine's taste.

I mean, if you've got a whisky that's good enough to fool a human tongue, but turns out not to be the "genuine" rare whisky... once it's exposed, the price should drop, and then that's the stuff I want.

For a lot of people, the price is what makes the wine taste good... Besides, how many can even tell good wine apart?

One of the whiskies tested was Laphroaig (it would be good to know which one as the link is currently down; I'm personally quite partial to the Quarter Cask). Anyone who can't tell the difference between that and, say, Glenfiddich, probably doesn't have functioning tastebuds.

But, yeah, the fashion for very old whiskies as anything other than display pieces, similar to other antiques, does seem silly. Whisky, unlike wine, doesn't mature further once bottled and ageing beyond 20 years is really only done for bragging rights.

I mean, if you've got a whisky that's good enough to fool a human tongue, but turns out not to be the "genuine" rare whisky... once it's exposed, the price should drop, and then that's the stuff I want.

For a lot of people, the price is what makes the wine taste good... Besides, how many can even tell good wine apart?

I want to agree with you but ugh ... I hate sweet wine. Give me dry, tart, tannic wine any day - which is probably exactly what you meant by spoiled sour cat piss. That being said, I've never found that price had that much of a relationship to my enjoyment of a wine's taste.

Former Laker Mychel Thompson brought an expensive bottle of wine into the KSPN studio one day for a blind tasting against two-buck chuck. Two-buck chuck won.

I mean, if you've got a whisky that's good enough to fool a human tongue, but turns out not to be the "genuine" rare whisky... once it's exposed, the price should drop, and then that's the stuff I want.

For a lot of people, the price is what makes the wine taste good... Besides, how many can even tell good wine apart?

One of the whiskies tested was Laphroaig (it would be good to know which one as the link is currently down; I'm personally quite partial to the Quarter Cask). Anyone who can't tell the difference between that and, say, Glenfiddich, probably doesn't have functioning tastebuds.

But, yeah, the fashion for very old whiskies as anything other than display pieces, similar to other antiques, does seem silly. Whisky, unlike wine, doesn't mature further once bottled and ageing beyond 20 years is really only done for bragging rights.

Edit: typo

I could even handle that one probably just by the smell. Islay whiskies have their own characteristics.

One of the whiskies tested was Laphroaig (it would be good to know which one as the link is currently down; I'm personally quite partial to the Quarter Cask). Anyone who can't tell the difference between that and, say, Glenfiddich, probably doesn't have functioning tastebuds.

I must concur. Some of us like peat with a bit of whiskey added. Especially alongside medium-rare tenderloin.

One of the whiskies tested was Laphroaig (it would be good to know which one as the link is currently down; I'm personally quite partial to the Quarter Cask). Anyone who can't tell the difference between that and, say, Glenfiddich, probably doesn't have functioning tastebuds.

I must concur. Some of us like peat with a bit of whiskey added. Especially alongside medium-rare tenderloin.

One of the whiskies tested was Laphroaig (it would be good to know which one as the link is currently down; I'm personally quite partial to the Quarter Cask). Anyone who can't tell the difference between that and, say, Glenfiddich, probably doesn't have functioning tastebuds.

I must concur. Some of us like peat with a bit of whiskey added. Especially alongside medium-rare tenderloin.

To each their own...I refer to Laphroaig as "Loch Ness Monster Piss".

My favorite scotch ever literally didn't peat at all. It was so delicate that some (not me!) claimed they could taste which flowers were in bloom near its water source. They renovated the distillery and no longer make it that way. ("Scappa", by the way, from the Orkneys. Still good, but no longer that.)

I mean, if you've got a whisky that's good enough to fool a human tongue, but turns out not to be the "genuine" rare whisky... once it's exposed, the price should drop, and then that's the stuff I want.

For a lot of people, the price is what makes the wine taste good... Besides, how many can even tell good wine apart?

One of the whiskies tested was Laphroaig (it would be good to know which one as the link is currently down; I'm personally quite partial to the Quarter Cask). Anyone who can't tell the difference between that and, say, Glenfiddich, probably doesn't have functioning tastebuds.

But, yeah, the fashion for very old whiskies as anything other than display pieces, similar to other antiques, does seem silly. Whisky, unlike wine, doesn't mature further once bottled and ageing beyond 20 years is really only done for bragging rights.

Edit: typo

And that goes for all distilled spirits aged in wood casks/barrels: Aging/maturation stops when the liquor is bottled, because it's the contact with the wood that gives them their particular flavors and aromas.

I mean, if you've got a whisky that's good enough to fool a human tongue, but turns out not to be the "genuine" rare whisky... once it's exposed, the price should drop, and then that's the stuff I want.

For a lot of people, the price is what makes the wine taste good... Besides, how many can even tell good wine apart?

One of the whiskies tested was Laphroaig (it would be good to know which one as the link is currently down; I'm personally quite partial to the Quarter Cask). Anyone who can't tell the difference between that and, say, Glenfiddich, probably doesn't have functioning tastebuds.

But, yeah, the fashion for very old whiskies as anything other than display pieces, similar to other antiques, does seem silly. Whisky, unlike wine, doesn't mature further once bottled and ageing beyond 20 years is really only done for bragging rights.

Edit: typo

And that goes for all distilled spirits aged in wood casks/barrels: Aging/maturation stops when the liquor is bottled, because it's the contact with the wood that gives them their particular flavors and aromas.

I would think some (likely minor) flavor alterations wouldoccur. Based on my organic chemistry classes I recall a series of reactions called aldehyde ketone transfers which happen at low enough temperatures that they could occur. Basically they switch side groups until they reach equilibrium. Whisky likely has a bunch of these flavorful molecules (like vanillin, which is an aldehyde). Experiments should be performed to determine quantitative information on the various flavor components. Quick to liquor store to purchase some experimental stock!

I mean, if you've got a whisky that's good enough to fool a human tongue, but turns out not to be the "genuine" rare whisky... once it's exposed, the price should drop, and then that's the stuff I want.

For a lot of people, the price is what makes the wine taste good... Besides, how many can even tell good wine apart?

One of the whiskies tested was Laphroaig (it would be good to know which one as the link is currently down; I'm personally quite partial to the Quarter Cask). Anyone who can't tell the difference between that and, say, Glenfiddich, probably doesn't have functioning tastebuds.

I must concur. Some of us like peat with a bit of whiskey added. Especially alongside medium-rare tenderloin.

To each their own...I refer to Laphroaig as "Loch Ness Monster Piss".

LOL. I enjoy Laphroaig now but it's definitely an acquired taste. Many years ago, right after I got out of bootcamp, the drinking age was still 18 in some places and I was introduced to scotch with the Glenlivet and Glenfiddich. I had tried several others - McCallan, Arberlour - and I went into a restaurant, checked the shelves and saw Laphroaig. I'd never heard of it but it looked interesting. I ordered a glass and took a sip. Then I spent the next 20 minutes wondering if I should say something to the bartender. Surely it isn't supposed to taste like this? Can whiskey actually go bad? Was there a horrible accident in the bottling factory and a product intended to clean the stills got mixed up with the whiskey? This cannot be right. Seriously, should I say something?

I mean, if you've got a whisky that's good enough to fool a human tongue, but turns out not to be the "genuine" rare whisky... once it's exposed, the price should drop, and then that's the stuff I want.

For a lot of people, the price is what makes the wine taste good... Besides, how many can even tell good wine apart?

Of course I can only speak for myself, and all taste is subjective, but I've had expensive alcohol which tasted awful and cheap boxed wine or liquor in a plastic bottle which tasted fantastic.

I guess taste is like sound, then, where people will pay extra for Beats headphones and then swear up and down they sound better even though scientific testing says otherwise.

This seems to cantradict your argument:"Once they’ve distinguished themselves enough in the field, they may then be invited to takes the tests to become a Master Sommelier. From here, they are given three years to pass three tests, including a practical restaurant service section, a verbal examination covering all things wine related to incredible depth, from history to grape cultivation in various regions, to various wine making methods; finally, the most difficult test of all is the taste test. In this, they are given six random wines chosen from the thousands produced around world. In 25 minutes, they must correctly identify not just what region of the world each one came from, but also the exact year the grapes used were harvested."*

But, yeah, the fashion for very old whiskies as anything other than display pieces, similar to other antiques, does seem silly. Whisky, unlike wine, doesn't mature further once bottled and ageing beyond 20 years is really only done for bragging rights.

I don't agree. I got to sample a bunch of single malts once and there was a huge difference (to my completely un-educated tastes) between the 20 year and 31 year old scotch. The 31 year old stuff was so much more smoother and nicer.

One of the whiskies tested was Laphroaig (it would be good to know which one as the link is currently down; I'm personally quite partial to the Quarter Cask). Anyone who can't tell the difference between that and, say, Glenfiddich, probably doesn't have functioning tastebuds.

I must concur. Some of us like peat with a bit of whiskey added. Especially alongside medium-rare tenderloin.

To each their own...I refer to Laphroaig as "Loch Ness Monster Piss".

LOL. I enjoy Laphroaig now but it's definitely an acquired taste. Many years ago, right after I got out of bootcamp, the drinking age was still 18 in some places and I was introduced to scotch with the Glenlivet and Glenfiddich. I had tried several others - McCallan, Arberlour - and I went into a restaurant, checked the shelves and saw Laphroaig. I'd never heard of it but it looked interesting. I ordered a glass and took a sip. Then I spent the next 20 minutes wondering if I should say something to the bartender. Surely it isn't supposed to taste like this? Can whiskey actually go bad? Was there a horrible accident in the bottling factory and a product intended to clean the stills got mixed up with the whiskey? This cannot be right. Seriously, should I say something?

Yeah, I've never really cared much for Laphroaig but then I can't afford to try it often enough to acquire a taste for it. The Balvenie, though, is my major scotch weakness. That was love at first sip.

One of the whiskies tested was Laphroaig (it would be good to know which one as the link is currently down; I'm personally quite partial to the Quarter Cask). Anyone who can't tell the difference between that and, say, Glenfiddich, probably doesn't have functioning tastebuds.

I must concur. Some of us like peat with a bit of whiskey added. Especially alongside medium-rare tenderloin.

To each their own...I refer to Laphroaig as "Loch Ness Monster Piss".

LOL. I enjoy Laphroaig now but it's definitely an acquired taste. Many years ago, right after I got out of bootcamp, the drinking age was still 18 in some places and I was introduced to scotch with the Glenlivet and Glenfiddich. I had tried several others - McCallan, Arberlour - and I went into a restaurant, checked the shelves and saw Laphroaig. I'd never heard of it but it looked interesting. I ordered a glass and took a sip. Then I spent the next 20 minutes wondering if I should say something to the bartender. Surely it isn't supposed to taste like this? Can whiskey actually go bad? Was there a horrible accident in the bottling factory and a product intended to clean the stills got mixed up with the whiskey? This cannot be right. Seriously, should I say something?

I mean, if you've got a whisky that's good enough to fool a human tongue, but turns out not to be the "genuine" rare whisky... once it's exposed, the price should drop, and then that's the stuff I want.

For a lot of people, the price is what makes the wine taste good... Besides, how many can even tell good wine apart?

Scotch used to be considered on-par with Irish whiskey. Then the red wine snobs found out about Scotch and the prices started going through the roof.

To give just one example, Johnnie Walker used to be just Red (mix) and Black (drink) until the 90s.

One of the whiskies tested was Laphroaig (it would be good to know which one as the link is currently down; I'm personally quite partial to the Quarter Cask). Anyone who can't tell the difference between that and, say, Glenfiddich, probably doesn't have functioning tastebuds.

I must concur. Some of us like peat with a bit of whiskey added. Especially alongside medium-rare tenderloin.

To each their own...I refer to Laphroaig as "Loch Ness Monster Piss".

LOL. I enjoy Laphroaig now but it's definitely an acquired taste. Many years ago, right after I got out of bootcamp, the drinking age was still 18 in some places and I was introduced to scotch with the Glenlivet and Glenfiddich. I had tried several others - McCallan, Arberlour - and I went into a restaurant, checked the shelves and saw Laphroaig. I'd never heard of it but it looked interesting. I ordered a glass and took a sip. Then I spent the next 20 minutes wondering if I should say something to the bartender. Surely it isn't supposed to taste like this? Can whiskey actually go bad? Was there a horrible accident in the bottling factory and a product intended to clean the stills got mixed up with the whiskey? This cannot be right. Seriously, should I say something?

I mean, if you've got a whisky that's good enough to fool a human tongue, but turns out not to be the "genuine" rare whisky... once it's exposed, the price should drop, and then that's the stuff I want.

For a lot of people, the price is what makes the wine taste good... Besides, how many can even tell good wine apart?

I've always thought of wines and such as being mostly a matter of projecting an image than it is about actual preferences.

It's been proven that "wine tasting" is basically bullshit. Taste depends on a myriad of factors that have nothing to do with the actual perception at the time (mood, humidity, preconceived notions of quality, etc.). So, the pretentious who want to project some kind of image of sophistication (or who are deluded into thinking they "should" like the taste) will willingly and eagerly indulge in cat piss while looking down their noses at those who chug their wine from boxes.

"Winemasters" have an undeserved and outsizes influence on what is supposed to be "good", but the fact is, what tastes good to them may not taste good to you. Going for dollars instead of taste is pretty retarded in MY book, since there's no correlation to that actual taste.

With respect to other alcohols, that's exactly the same. The "flavors" are entirely subjective. The only real purpose of this "artificial tongue" is to discern the stuff one SHOULD be paying more for (because of rarity, if not flavor) and the cheap shit being sold as if it's the rare stuff. As far as ACTUAL TASTE or flavor goes, that's still going to be terribly subjective.

One of the whiskies tested was Laphroaig (it would be good to know which one as the link is currently down; I'm personally quite partial to the Quarter Cask). Anyone who can't tell the difference between that and, say, Glenfiddich, probably doesn't have functioning tastebuds.

I must concur. Some of us like peat with a bit of whiskey added. Especially alongside medium-rare tenderloin.

To each their own...I refer to Laphroaig as "Loch Ness Monster Piss".

LOL. I enjoy Laphroaig now but it's definitely an acquired taste. Many years ago, right after I got out of bootcamp, the drinking age was still 18 in some places and I was introduced to scotch with the Glenlivet and Glenfiddich. I had tried several others - McCallan, Arberlour - and I went into a restaurant, checked the shelves and saw Laphroaig. I'd never heard of it but it looked interesting. I ordered a glass and took a sip. Then I spent the next 20 minutes wondering if I should say something to the bartender. Surely it isn't supposed to taste like this? Can whiskey actually go bad? Was there a horrible accident in the bottling factory and a product intended to clean the stills got mixed up with the whiskey? This cannot be right. Seriously, should I say something?

That is what I think of all scotch.

I'm not a fan of peaty whiskeys. Japanese stuff usually has less (or no) peat. Nikka and Hibiki is where it's at, although rapidly becoming harder to justify given the price surge.

Good wine, however, can be the best of both worlds. A couple friends threw a small party for the 50th anniversary of Apollo 11 and opened a 1969 riesling. It was more vinegar than wine, but we all pretended to enjoy it

One of the whiskies tested was Laphroaig (it would be good to know which one as the link is currently down; I'm personally quite partial to the Quarter Cask). Anyone who can't tell the difference between that and, say, Glenfiddich, probably doesn't have functioning tastebuds. [/quote]I must concur. Some of us like peat with a bit of whiskey added. Especially alongside medium-rare tenderloin.[/quote]

To each their own...I refer to Laphroaig as "Loch Ness Monster Piss".[/quote]

LOL. I enjoy Laphroaig now but it's definitely an acquired taste. Many years ago, right after I got out of bootcamp, the drinking age was still 18 in some places and I was introduced to scotch with the Glenlivet and Glenfiddich. I had tried several others - McCallan, Arberlour - and I went into a restaurant, checked the shelves and saw Laphroaig. I'd never heard of it but it looked interesting. I ordered a glass and took a sip. Then I spent the next 20 minutes wondering if I should say something to the bartender. Surely it isn't supposed to taste like this? Can whiskey actually go bad? Was there a horrible accident in the bottling factory and a product intended to clean the stills got mixed up with the whiskey? This cannot be right. Seriously, should I say something?[/quote]

That is what I think of all scotch.[/quote]

I'm not a fan of peaty whiskeys. Japanese stuff usually has less (or no) peat. Nikka and Hibiki is where it's at, although rapidly becoming harder to justify given the price surge.

Good wine, however, can be the best of both worlds. A couple friends threw a small party for the 50th anniversary of Apollo 11 and opened a 1969 riesling. It was more vinegar than wine, but we all pretended to enjoy it [/quote]

I am good with red wine in the 10-20$ range and I have plenty of sources to turn me on to what tastes good and when it is on sale. I would probably like Irish whiskey, but whiskey is not really my friend.

Give me beer most of the time and wine with most foods and I am good, but every time I have tried scotch, my first thought was WTF was I thinking.

One of the whiskies tested was Laphroaig (it would be good to know which one as the link is currently down; I'm personally quite partial to the Quarter Cask). Anyone who can't tell the difference between that and, say, Glenfiddich, probably doesn't have functioning tastebuds.

I must concur. Some of us like peat with a bit of whiskey added. Especially alongside medium-rare tenderloin.

To each their own...I refer to Laphroaig as "Loch Ness Monster Piss".

LOL. I enjoy Laphroaig now but it's definitely an acquired taste. Many years ago, right after I got out of bootcamp, the drinking age was still 18 in some places and I was introduced to scotch with the Glenlivet and Glenfiddich. I had tried several others - McCallan, Arberlour - and I went into a restaurant, checked the shelves and saw Laphroaig. I'd never heard of it but it looked interesting. I ordered a glass and took a sip. Then I spent the next 20 minutes wondering if I should say something to the bartender. Surely it isn't supposed to taste like this? Can whiskey actually go bad? Was there a horrible accident in the bottling factory and a product intended to clean the stills got mixed up with the whiskey? This cannot be right. Seriously, should I say something?

That is what I think of all scotch.

I'm not a fan of peaty whiskeys. Japanese stuff usually has less (or no) peat. Nikka and Hibiki is where it's at, although rapidly becoming harder to justify given the price surge.

Good wine, however, can be the best of both worlds. A couple friends threw a small party for the 50th anniversary of Apollo 11 and opened a 1969 riesling. It was more vinegar than wine, but we all pretended to enjoy it

A good vinegar can be enjoyable. The cheap grocery brand balsamic vinegar of one of my local grocery taste better then 95% of wine or its derivative I ever drunk, it is enjoyable on it own if you don't mind the feeling of getting punch inside your mouth at the same time. Mixed with some lemonade it make for a pretty great tart drink.

But, yeah, the fashion for very old whiskies as anything other than display pieces, similar to other antiques, does seem silly. Whisky, unlike wine, doesn't mature further once bottled and ageing beyond 20 years is really only done for bragging rights.

Edit: typo

And that goes for all distilled spirits aged in wood casks/barrels: Aging/maturation stops when the liquor is bottled, because it's the contact with the wood that gives them their particular flavors and aromas.

I would think some (likely minor) flavor alterations wouldoccur. Based on my organic chemistry classes I recall a series of reactions called aldehyde ketone transfers which happen at low enough temperatures that they could occur. Basically they switch side groups until they reach equilibrium. Whisky likely has a bunch of these flavorful molecules (like vanillin, which is an aldehyde). Experiments should be performed to determine quantitative information on the various flavor components. Quick to liquor store to purchase some experimental stock!

Generally speaking it is safe to say that aging/maturation does stop when whisky is bottled but that is not completely true. The process would slow down considerably, but atoms in the spirit would still vibrate and electrons would still be exchanged.

Aside from that:You can add “oaking sticks” (resawn pieces from whisky barrel staves) to neutral spirit (nearly 99% ethanol) in a glass bottle and watch it mature. Within a week or two the spirit will adopt color and a completely new character. (Works faster if you set it in the window so sunlight can hit it).

Some scotch has to age so long to become smooth, because its stored in casks that have already been used several times before. In such cases the interior wood of the casks is already saturated and the wood pores themselves already so clogged with lipids and other big molecules that little reaction can happen. An old keg that has been reused too many times, is little better for maturation purposes than a huge glass bottle would be.